Shrimp And Scallop Ceviche
Shrimp And Scallop Ceviche
There's nothing quite like a bit of refreshing ceviche on a sunny, warm day to help cool things down a bit. This shrimp and scallop version takes on the simple flavors of lemon and lime, dressed up with mango, jicama, and jalapeño for a bit of heat.
Servings
13
servings
Ingredients
- 4 lemons, skinned, seeded, and diced finely
- 4 limes, skinned, seeded, and diced finely
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 pound scallop, diced finely
- 1 pound peeled and deveined raw shrimp, diced finely
- 1/2 pound jicama, peeled and diced finely
- 1/4 pound red onion, diced finely
- 1/2 pound roma tomato, cored and diced finely
- 1 ounce jalapeño, seeded and minced
- 1/2 pound mango, peeled, seeded, and diced
- 1/2 ounce cilantro, chopped
- 2 tablespoon hot sauce, preferably cholula
- 1 1/2 tablespoon kosher salt
- 1/2 pound avocado, peeled, pitted, and diced
- tortilla chips, for serving
Directions
- In a large bowl or container, combine the first 6 ingredients. Gently press the shrimp and scallop down so that they are covered in the juices. Cover with a lid and place in the refrigerator to marinate for 12-24 hours.
- Then, place the next 6 ingredients in a stainless steel mixing bowl. Drain the excess juice from the shrimp and scallop mixture using a fine-meshed sieve and add the mixture to the bowl. Mix well using a rubber spatula.
- Lastly, add the remaining ingredients and mix gently to avoid breaking down the avocado. Serve immediately with tortilla chips.